Yaji Tortilla Chips


Chipsssss! Crunchy crispy chips… Kra kra kraaawnnn😂

I enjoy eating crunchy chips and crisp. Plantain chips, potato crisps; how I loved Pringles as a child! However, I usually preferred the spicy options; I still do- spicy plantain chips over plain; spicy potato crisps too. I would pick spicy potato wedges over plain everytime; exactly why I love Yaji Potatoes so much.

About a week ago, I shared the recipe for this yummy spicy tortilla wraps; I used some of the wraps to make the most juicy suya shawarma ever.

Thankfully, the yaji tortilla wraps recipe yields 16 wraps which is super exciting because I can do so much with wraps. This is the major ingredient needed for this chips, along with some extra yaji spice for that spicy crunch! Hmmmn…



  • Yaji tortilla wraps     3
  • Yaji spice                   1 tbsp



Step 1

Preheat your oven to 180C/170C fan. Prepare a baking tray by covering it with baking/parchment paper.

Stack tortilla wraps; about 3 at a time. Divide the wraps into 8 triangles, like you would cut pizza, with a sharp knife or pizza cutter.

Stacked yaji tortilla wraps


Split into 8 triangles


Step 2

Arrange the Yaji tortilla triangles in a single layer on the prepared baking tray. Bake in the oven for 10 minutes.

Alternatively, fry the yaji tortilla triangles in hot oil for 2-3minutes; do not fry for too long or they would burn. Remove the chips from the oil- they would be golden/golden brown. 

Sprinkle yaji spice while chips are hot and fresh out of the oven.

Yaji tortilla triangles arranged in a single layer


Crunchy baked yaji tortilla chips!


Step 3

Enjoy your flavourful crunchy chips as delightful snacks. You can also eat chips with salsa and melted cheese.

Yaji tortilla chips


With your favourite salsa


With tomato salsa and fresh watercress
With tomato salsa and melted cheese… Hello Nachos!


Store leftover chips in an airtight jar/container for up to 1 week.


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